Meal Kit
Cheddar Ranch Chicken Enchiladas
with Buffalo crema and green onions
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
What's better for a yummy dinner than the combination of cheese and ranch? What has cheese, ranch and Buffalo flavors, yet is not an appetizer platter from a chain restaurant? Stumped? (You can look at the picture and find out.) Tired of all the questions? Order this meal and we'll stop talking. (Until next week.)
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Mirepoix Blend
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6 Small Flour Tortillas
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2 oz. Light Cream Cheese
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onions
- 2 tsp. Hot Sauce
- 2 Garlic Cloves
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1 tsp. Buttermilk-Dill Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories700
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Carbohydrates58g
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Net Carbs54g
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Fat29g
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Protein49g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Mixing Bowl
- 1 Medium Oven-Safe Casserole Dish
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry and cut into 1" dice. Follow same instructions as diced chicken.
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If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
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If using shrimp, pat dry and season all over with pinch of salt and pepper. Follow same instruction as chicken in Step 2, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Mince garlic.Pat diced chicken dry. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken, mirepoix blend, garlic, and white portions of green onions to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add 1/4 cup water, cream cheese, and seasoning blend. Bring to a simmer.Once simmering, stir constantly until sauce is thickened and creamy, 3-5 minutes.Remove from burner. Shred chicken into bite-sized pieces. -
3 Assemble the Enchiladas
Place tortillas on a clean work surface. Top a tortilla with 1/3 cup filling and roll up tightly (ensure tortilla ends overlap slightly). Place in prepared casserole dish, seam side down. For best results, use an 8" square casserole dish.
Repeat for remaining five tortillas. Don't overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side. -
4 Bake the Enchiladas
Top enchiladas evenly with cheese.
Spray a piece of foil with cooking spray and place over casserole dish, sprayed-side down. Tightly seal foil and bake in hot oven, 15 minutes.Remove foil. Bake again until cheese is bubbly, 5-7 minutes.While enchiladas bake, make Buffalo crema. -
5 Make Buffalo Crema and Finish Meal
In a mixing bowl, combine sour cream and hot sauce (to taste). Set aside.
Plate dish as pictured on front of card, garnishing with Buffalo crema and green portions of green onions. Bon appétit!
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